Ingredients
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
16
(1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
1
cup tomato-basil pasta sauce
1
cup shredded mozzarella cheese (4 ounces)
1
egg, slightly beaten
1/4
cup grated Parmesan cheese
Preparation
Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
Bake 15 to 20 minutes or until golden brown.
